Autumn Veloute Behind Porcini Mushrooms And Hazelnuts

Earthy and nutty flavors come together in this well-to-do Autumn soup. Incredibly this loaded taking into account bearing in mind porcini mushrooms, thick cream, and sleek slick hazelnut flavoring soup is sedated 150 calories per serving! Any dry white cooking wine can be used if its dry in flavor. Pinot Grigio or Sauvignon Blanc whites are a common complementary for professional cooks. in advance slowly blending the mushrooms into the broth, be clear to cut off surgically remove the Bay leaf. bolster in a deep bowl past a few dried mushrooms and chopped, roasted hazelnuts for extra supplementary texture.

The ingredient of Autumn Veloute Behind Porcini Mushrooms And Hazelnuts

• 4 1 4 cups water
• 5 8 cup dried porcini mushrooms
• 7 5 8 cups porcini mushrooms
• 1 3 8 tablespoons butter
• 1 shallot diced
• 2 sprigs thyme
• 1 bay leaf
• 6 3 4 tablespoons white wine
• unventilated cream 20 to 30 cl minimum 30 fat
• 3 5 16 tablespoons hazelnuts crushed
• 1 tablespoon olive oil

The Instruction of autumn veloute behind porcini mushrooms and hazelnuts

• bring 1 liter of water to a boil
• place the dried porcini mushrooms in a small bowl and pour the boiling water over them let them rehydrate for 15 minutes
• drain and keep the water to dilute the bouillon cube
• wash and brush the fresh porcini mushrooms set 2 3 according to their size mushrooms aside for decoration and cut the rest
• heat the butter in a pan and the diced shallot for 3 4 minutes
• add the fresh porcini mushrooms the dried mushrooms thyme and bay leaves mix and cook for 4 5 minutes
• add the glass of white wine and stir
• after letting it cook for 2 3 minutes add the broth
• bring to a boil add salt be aware that the broth can be already salty cover and let cook for 25 minutes
• in the blender bowl add the mushrooms and gradually add the broth and cream until the desired texture is obtained adjust the quantity of cream depending on the consistency of the soup
• blend for 5 minutes until the soup is smooth
• check the seasoning and adjust to your taste
• dry roast hazelnuts in a pan set aside
• slice the 2 3 fresh procini mushrooms previously set aside
• in another pan pour 1 tablespoon of olive oil and sautu00e9 the sliced u200bu200bmushrooms place them on a paper towel to absorb the excess fat
• distribute the soup on the plates gently drop the sliced porcini mushrooms in the centre and sprinkle with crushed hazelnuts you can also add some spring onions or chives

Nutritions of Autumn Veloute Behind Porcini Mushrooms And Hazelnuts

@type: nutritioninformation
@type: 150 calories
@type: 11 grams
@type: 15 milligrams
@type: 10 grams
@type: 2 grams
@type: 4 grams
@type: 3 5 grams
@type: 35 milligrams
@type: 2 grams